Sour Cream Chicken Enchiladas Casserole is your ticket to a family-friendly, quick, and easy main dish casserole that oozes cheesy goodness and is the ultimate comfort food.
2cupsrotisserie chicken, with skin and bones removed, diced or shredded, about one pound
1tablespoonolive oil
1medium onion,peeled and finely chopped
2garlic cloves,peeled and minced
1teaspoonground cumin
1teaspoonchili powder
2cupsshredded Mexican blend cheese,divided, can also use a Monterey Jack and Cheddar blend, or an Italian blend.
8flour tortillas8-inch
Sour Cream Sauce for Enchiladas:
¼cupunsalted butter
¼cupall-purpose flour
½teaspoonkosher salt
¼teaspoonground black pepper
2cupsreduced sodium chicken stock
1cupsour cream
½cupdiced tomatoes and green chiliesdrained, about ½ of a 10 oz can of Rotel, I use "original."
Instructions
Chicken Enchiladas Directions:
Preheat the oven to 400°F.
Add the olive oil to a large skillet over medium heat. When the oil is hot, add the onion and cook for five to six minutes or until the onion is tender and translucent. Add the garlic and cook for about 30 seconds.
Add the chicken, cumin, and chili powder, stir to combine, and cook for one to two minutes or until everything is heated. Remove from the heat and allow to cool briefly. Add one and one-half cups of cheese and stir to combine.
Place about one-third of a cup of the mixture in the middle of each tortilla and roll up tightly. Place the enchiladas seam side down in a 9x13-inch oven-safe baking dish, sprayed with non-stick cooking spray. Set aside.
Sour Cream Sauce for Enchiladas Directions:
Melt the butter in a medium size skillet or saucepan over medium heat. Add the flour, salt, and pepper, and whisk to combine. Stir and cook for one to two minutes or until the mixture is bubbly and just starting to change color.
Slowly pour in the chicken stock and whisk constantly. Bring to a boil and cook for three to four minutes until the mixture thickens. If you have any lumps, keep whisking until you don't.
Remove the white sauce from the heat and slowly add the sour cream, and diced tomatoes and green chilies. Mix well.
Pour the sauce evenly over the enchiladas and sprinkle the remaining cheese over the top.
Bake for 20-25 minutes until the cheese is melted, and the sauce is bubbly.
Remove from the oven and let the casserole sit for a few minutes. Serve with your favorite toppings.
Notes
Read the entire recipe before starting, gather all the ingredients, and measure and chop up any ingredients. This helps streamline the cooking process.Check out my post, How to make Homemade Chicken Stock, if you want to make your own chicken stock. If you don't want to use a rotisserie chicken, you can save time and simplify your meal prep by cooking several chicken breasts or whole chickens in advance. For instance, after cooking, I divide the meat and freeze it until needed. I usually put two cups of cut-up chicken in plastic freezer storage bags because that's what most recipes use.These enchiladas are slightly spicy. If you don't like any heat, reduce or leave out the chili powder and use "mild" Rotel diced tomatoes and green chilies.On the other hand, if you would like a bit more heat, increase the amount of chili powder and add more diced tomatoes and green chilies, or use "hot" Rotel.